Simple Roasted Garlic & Tomato Soup

I'm a sucker for tomato soup.  Whether it's Fire-Roasted, features the flavors of Morocco,  or comes out of a red and white can, if it features tomato, then I'm in!  Dreary winter weather is here, but that doesn't mean you have to eat boring.  This simple soup features the vibrant color of roasted fresh tomatoes and the delicious flavor of roasted garlic.  The best part about this recipe is how easy it is to prepare.  The tomatoes and garlic roast in the oven (Check out my method on how to roast garlic here) while you sauté onions and roasted red bell peppers together on the stove top.  Simply blend the ingredients together and simmer.  Serve with a slice of crusty bread, such as my No Knead Dutch Oven Bread for a satisfying winter meal.  In this case we opted for a grilled cheese sandwich on the side.  Who can resist the classic combination of tomato soup and grilled cheese?

Nothing beats Tomato Soup and Grilled
Cheese.  Even better when it's homemade
soup with the addition of roasted garlic!

     

Prep the garlic and tomatoes for roasting.

Roast until the tomatoes just begin 
to blacken on the edges.
Let cool slightly.

Squeeze the roasted garlic cloves out
of the peels and foil into a bowl. Set aside.

Meanwhile sauté diced onion and
red bell pepper in a soup pot.

  

Add the tomatoes and roasted garlic,
Blend with an immersion blender.

Stir in Parmesan cheese, stock, seasonings
and a splash of heavy cream.

Serve with crusty bread or
a grilled cheese sandwich.

SIMPLE ROASTED GARLIC & TOMATO SOUP

8 large tomatoes, quartered
3 heads of garlic, prepped for roasting (see below or read HOW TO HERE)
salt & pepper
olive oil
1 yellow onion, diced
1 red bell pepper, diced
2 cups fresh basil
1 cup vegetable (or chicken stock)
1/2 cup grated Parmesan cheese
pinch dried oregano
pinch dried sage
1/8-1/4 cup heavy cream

Preheat the oven to 400 degrees F.  On a large baking tray lined with foil, place the quartered tomatoes.  Prep the garlic by slicing off the top (leave the paper on) and drizzle the cut whole garlic with olive oil.  Season with salt and pepper and bundle each head of garlic in a piece of foil.  Place them on the baking sheet with the tomatoes.  Drizzle the tomatoes with olive oil and season with salt and pepper.  Roast for approximately 45 minutes, or until the tomatoes start to blacken around the edges.  Remove from the oven and allow to cool for 20 minutes.  Meanwhile in a soup pot or Dutch oven, over medium heat, sauté the onion and red pepper in a bit of olive oil until they begin to soften and caramelize.  Unwrap the garlic heads and squeeze the softened garlic cloves into a bowl.  Make sure there are no garlic peels in there, and then add the roasted garlic cloves and roasted tomatoes to the onion mixture.  Blend with an immersion blender, adding the fresh basil.  Add the vegetable or chicken stock a little at a time until the soup is your desired thickness.  You may not use all of it.  Stir in the grated Parmesan cheese and season with the dried oregano and sage.  Taste for seasoning and add additional salt and pepper if necessary.  Add a splash of heavy cream (no more than 1/4 cup is necessary) Return the pot to the stovetop and heat until the soup begins to simmer.

Serve and enjoy,

Leftover Pork Posole Verde

So I've told you how we're big tailgate fans.  Some seasons, weather permitting we do a "SOUPS~STEWS~CHILE" theme for tailgate.  Everyone brings a big crockpot of their favorite and we have a spread of crackers, cornbread muffins, Fritos, hotdogs for chili dogs.  It's always a big hit.  Mr. Devilish Dish always makes either his famous Green Chile Stew, or his award winning chili.  Years ago he would literally make 2 (16 quart) stock pots full of Green Chile Stew.  As our tailgate grew, that began to be really hard to manage, not to mention the expense.  So in years past we opted for one crockpot full of Green Chile Stew and then I would supplement by making another crockpot full of another kind of soup or chili.  I made this Leftover Pork Posole and when I say it was a hit, I mean it might have outshined the famous Green Chile Stew.  It's not that pretty in the crockpot, (it looks much prettier in the bowl with all of the toppings) but once the first person had a bowl, the word got around the tailgate for how tasty it was.  I heard people saying, "Which one?" and the reply was, "In the red crockpot." It was then I knew our tailgate friends appreciated this recipe as much as we do.  I love it because it's an easy version, with some canned ingredients.  I know it's not the real thing, nor is it traditional, although I do serve it with a helping of traditional toppings such as sliced radishes, chopped green onions, cilantro and lime wedges.  I also love it because it frustrates me that pork tenderloins come two per package.  Since Mr. Devilish Dish and I are empty nesters, we do not need two pork tenderloins for one meal.  That's where this recipe comes in so handy.  We simply prepare both tenderloins and use one for this soup.  I've also used leftover pulled pork which is equally as delicious.  This has become both a tailgate and cold weather staple for us, and I hope it does for you too.

This is one of our favorite recipes
for cooler weather.  A great use for
leftover pork tenderloin, or pulled pork.

It's also a one-pot recipe that comes together
in about 30 minutes!

Warmed flour tortillas are a must.

Enjoy with all the toppings.
So colorful and tasty too.

LEFTOVER PORK POSOLE VERDE

1 tablespoon olive oil
1/2 cup diced white onion
2 garlic cloves, minced
1 teaspoon cumin
4 cups chicken or vegetable stock
3 cups leftover cooked pork (shredded or diced)
1 (15 ounce) can yellow hominy, drained
1 (15 ounce) can pinto beans, drained
1/2 cup roasted green chiles (peeled, seeded and diced - you can use canned)
1/4 teaspoon dried Mexican oregano
1/2 cup salsa verde
chopped cilantro to taste
salt & pepper to taste

TOPPINGS:

sliced fresh radishes
chopped fresh green onions
shredded Cheddar or Monterrey Jack cheese
chopped cilantro
lime wedges
fresh warm flour tortillas

In a large Dutch oven, heat the olive oil over medium heat.  Add diced onions and cook for 5 minutes, until onions begin to brown.  Stir in the garlic and cumin for 30 seconds, then deglaze the pan with the chicken or vegetable stock.  Add in pork, hominy, beans, green chiles, Mexican oregano, and salsa Verde. Bring to a boil, then reduce heat to a simmer and cook for approximately 20 minutes.  Taste and adjust seasonings, and stir in chopped cilantro before serving.  Serve with warm flour tortillas and top with assorted toppings.

 

Slow Cooker Mexican Street Corn Soup

Well it's mid August and I'm just now getting around to blogging this recipe.  My tardiness should not reflect on this recipe.  It is freaking delicious.  More than that, I made this recipe with ONE HAND.  Back in January when I had surgery on my right hand because my dang thumb was falling off...I was sitting around with Mr. Devilish Dish playing pretend Bar Rescue (See Hillstone Crisp Martini Recipe) and I was miserable and bored.  I do not do well when I am not the queen of my domain - cooking and cleaning.  It was a rough 12 weeks of recovery.  The very first recipe I made with one hand was Mississippi Meatball Sub Sandwiches.  To which I say cooking with one hand is a true accomplishment, even if it is only 6 ingredients.  The second recipe I made after climbing the walls with boredom was this recipe: Mexican Street Corn Soup.  Mr. Devilish Dish wasn't even home and I was determined to conquer this cooker recipe all by myself.  And I did it!  If you ever doubt your cooking abilities, just remember at times - there are recipes on this blog I've made with one hand or literally standing on one leg.  That all being said, this recipe is so good.  Easy or not, one handed or not, I am a sucker for a slow cooker recipe.  Throw it all in and go on your way.  This recipe is perfect and I am so happy fall is approaching so I can make this a million times this winter.  Just like everyone's favorite "elote" this has all the flavors of street corn with the heartiness of chicken.  Mr. DD loved this and was amazed I pulled it off with one hand.  You know what you can't do with one hand?  Wash dishes.  That's what he got to do.  Too bad it was only one slow cooker and two soup bowls.  Seriously.  Try this one out this season.  Whether you have one hand or lots of hands to help, this is so hearty and delicious, and simple to put together.

This is so good.  Like Crazy Good!

Top with all the toppings.  Be extra.

We served it with leftover quesadillas from
the MexiMart. Authentic lol.

Sliced avocado is the key topping to this.
Seriously what isn't better with fresh avocado
on top???

SLOW COOKER MEXICAN STREET CORN SOUP

To the slow cooker add:

2 pounds chicken breasts
1 onion, chopped
4 cups chicken stock
(1) 4 ounce can green chiles
4 garlic cloves, minced
1/2 Tablespoon dried oregano
1/2 teaspoon chili powder
salt and pepper to taste

Cook for 4 hours on high or 6-8 hours on low depending on the accuracy of your slow cooker.  When chicken is done, remove and shred and return to slow cooker.  Then:

Add:

2 cups frozen corn
1/2 cup fresh cilantro leaves, chopped
1 cup sour cream
1 cup Monterrey Cheese

Combine with the slow cooker contents.  Cook for another hour

Spoon into bowls and top with:

Toppings:

Cotija Cheese
Sliced Avocado
Sliced fresh jalapeno
Tajin seasoning
Fresh lime wedges
Tortilla chips

Meatball Minestrone Soup

It's National Meatball Day, and I'm super excited to share this quick and easy soup with you.  It has a few pre-made components so it goes together in about 30 minutes, making it the perfect weeknight meal.  You could certainly make the meatballs yourself if you wanted, or if you had some leftover meatballs in your freezer even better.  I took the shortcut route and bought a bag of ready-made Italian meatballs, but I did take a little extra time and make some homemade croutons.  That really gave the soup the homemade touch.  I also added a Parmesan rind since I happened to have one in the fridge.  If you use authentic Parmigiano Reggiano, then be sure and save the protective outer rind.  It has the rich, nutty flavor of the Parmesan cheese, and when added to a soup or sauce will instantly kick up the flavor.  It is edible, but I usually remove it before serving (although when simmering away for a long time in sauces it can just melt away.) If you don't have a Parmesan rind lying around, just be sure to garnish your soup with a generous helping of Parmesan cheese for the extra flavor. This soup is also a terrific way to use up other little leftovers like carrot, zucchini, beans, mushrooms and pasta.  Make everyday National Meatball Day and enjoy a bowl of this hearty soup!

Delightful homemade flavor, ready in about 30 minutes.

Hearty and full of Italian flavor from the meatballs,
stewed tomatoes and seasonings.

Use a Parmesan rind to flavor your soup if you have one.
If not, be sure and garnish with a generous helping
of freshly grated Parmesan cheese.

Serve with homemade croutons or garlic bread to
round out the meal.  To make the croutons,
I used about half a loaf of stale French bread, cubed.
I tossed the cubes with a mixture of 1/2 cup melted butter
and 1/4 cup olive oil, mixed with 1 teaspoon granulated garlic and  1/2 teaspoon fine sea salt.  Then I spread them on a parchment-lined baking sheet in a 375 degree F oven for about 15 minutes. Watch carefully so they don't burn.
Mr. Devilish Dish LOVED them!

Happy National Meatball Day!
Enjoy a bowl of Meatball Minestrone Soup to celebrate.

Homemade Gluten-Free Cream of Chicken Condensed Soup

Since the gluten-free debacle I've avoided casseroles like the plague.  Mostly because they call for canned "cream of" soups.  Yes you can buy GF condensed soup, but where I live it requires a trip to a specialty store and they are a little pricey.  So until recently I've given up on a lot of convenience meals that use these ingredients.  Then I discovered I could quickly, easily make my own gluten-free condensed soup at home with ingredients I always have on hand.  I'm really pleased with the results and bonus: I control what is in there.  From the seasonings to the sodium I'm in charge.  Simply use one jar of this in place of recipes calling for a can of regular "cream of" soup.  I'm excited because a whole other world of recipes are available to me again.  This whips up quickly, but make a few on the weekend and store them in your fridge for use during the week, AND...Stay Tuned for lots a new recipes using this basic ingredient!

I'm so excited about this.
Look forward to lots of new recipes now that
I've found another gluten-free staple!

Whisk the butter and flour together to create a light roux,
then add the stock, milk and seasonings.

Make a few batches and store them in
your fridge for easy weeknight use.

New Mexico Beef Stew

You know the old saying, "The way to a man's heart is through his stomach"? Well in my quest to convince Mr. Devilish Dish to move to Santa Fe, I've adopted a strict New Mexican menu.  I'm not even joking.  It has been about two weeks of southwest cuisine with a trip to Santa Fe in between.  Guess what we ate there?  More southwest cuisine.  I'm obsessed and I figure eventually I can wear him down.  If he won't move there, then at least he'll let me visit there more often.  This last trip I actually persuaded him to take a side trip to Ft. Sumner so I could visit the Billy the Kid Museum and Billy the Kid's grave.  You'll recall from my Lincoln County Biscuits post, I have quite the fascination with western history.  We've also been fortunate to have some cooler weather in Oklahoma lately which has worked in my favor.  Nothing warms you up faster than a hearty bowl of stew, spiced up with jalapenos and chipotle peppers.  It wasn't too spicy, just the right about of smoky kick to warm you up.  I love this version because it has garbanzo beans, making it a little different than the traditional pintos or black beans.  Rounded out with tangy tomatoes and sweet corn, it's a ideal bowl of stew.  Especially if you need to drop a hint or two about  New Mexico. 

Smoky chiptole peppers give this hearty
bowl of stew just the right amount of kick.

Garbanzo beans add a twist on the traditional.

Hearty beef, sweet corn and tangy tomatoes...

Perfect to warm you up during chilly weather.

It's like New Mexico in a bowl...

Check out this gorgeous chile pepper wreath
from the Santa Fe Farmer's Market

Here is St. Kateri Tekakwitha.
She is the first Native American to be recognized as a saint
by the Catholic Church.  This statue is out in front of
the St. Francis Cathedral.
Isn't she gorgeous???

Just a little sampling of the flavors we brought home with us.
This isn't counting the FULL ice chest.

NEW MEXICAN BEEF STEW

1/2 cup cornmeal (I used masa we had on hand from tamales)
1/2 teaspoon fresh cracked black pepper
Kosher salt to taste
1/2 teaspoon dried thyme leaves
1 3/4 pounds well-trimmed eye of round roast cut into 1-inch cubes
2 tablespoons olive oil
3 garlic cloves, minced
1 large white onion, chopped
1 (10 ounce) package frozen corn kernels, thawed
2 fresh jalapenos, seeded and chopped
1 (15 ounce) can garbanzo beans (chick peas) drained
1 (28 ounce) can whole tomatoes, undrained
1-2 chipotle peppers, chopped

Combine cornmeal, black pepper, salt and thyme in a large zip-style plastic bag.  Add the beef cubes and toss to coat.  In a large Dutch oven over medium-high heat, heat the olive oil.  Add the beef cubes (shaking off any excess cornmeal) and saute until lightly browned on all sides, about 5 minutes. Remove beef cubes to a plate.  Reduce heat slightly and add garlic and onions.  Stir constantly until onions become slightly translucent, about 5 minutes.  Return beef to pot and add enough water to cover beef halfway.  Bring to a boil, reduce heat to simmer.  Cover pot with lid and simmer 30 minutes.  Add corn, jalapeno, garbanzo beans, tomatoes and chipotle peppers.  Return mixture to a boil, then reduce to simmer.  Cover with lid again and simmer an additional 30 minutes or until beef and vegetables are tender.  Taste and adjust seasoning before serving.

Prep Time:  Approximately 20 minutes     Cook Time: Approximately 1 hour

   
                                      

The Border Crossing Green Chile Stew

For years the Border Crossing restaurant was a local favorite in Norman, Oklahoma.  It featured southwest-style New Mexican food.  Their salsa was the freshest, chunkiest salsa in town.  My mom would go there and buy it by the quart for every family get together.  The queso featuring their green chile stew was a dream.  It was a dark, quaint location with the coldest beer and fruitiest sangria.  Patterned after The Shed restaurant in Santa Fe, New Mexico the menu featured blue corn stacked enchiladas and of course their famous green chile stew, which I'm sure they sold in gallons.  It was by far my husband's favorite dish on their menu and like many in our city, he was broken hearted when the restaurant closed.  For years he has tried to replicate that stew.  I cannot even count how many versions we have tried.  After many years of trial and error we finally settled on a variation we love.  It's different than the original from the Border Crossing, but equally delicious.  Greg's Famous Green Chile Stew has become a family favorite, but we've never forgotten the original inspiration from the Border Crossing.  When my aunt passed away a couple of years ago, I gratefully received her collection of cookbooks and recipes.  You would not believe the surprise when I found one labeled "Border Crossing Stew."  Greg was shocked and amazed and we made it that very night.  I have no idea how she came about the recipe, but as much as we could remember it tasted very similar to that steaming bowl of green chile stew from the Border Crossing.  Chock full of tender beef, fresh corn and of course the signature roasted green chile flavor.  We enjoy this often, and fondly reminisce about our old favorite restaurant.  

A taste of Santa Fe

Very simple to prepare.
Everything goes into the slow cooker.

Full of roasted green chile flavor

Like the old Border Crossing restaurant!

Enjoy with tortillas, cornbread or some
Homemade Indian Fry Bread.
( I even have a gluten-free version!)

Bacon Cheeseburger Potato Soup

So an "Arctic Airmass" moved into Oklahoma today.  I didn't see it, but boy can you feel it.  One of the local weathermen shared a crazy picture of the grey, freezing doom coming in.  Of course it's the perfect day to stay on the couch with the dog and make a hearty soup for dinner!  A while back I participated in our quarterly Freaky Friday Recipe Swap.  I made Reese's Pretzel Basketball Cookies, copied from the Take Two Tapas blog.  Well my friend Brandi over at Aunt Bee's Recipes was tasked with choosing a recipe from Bowl Me Over.  She chose to make this Bacon Cheeseburger Potato Soup and WOW is it good.  I was a little skeptical when I looked at the recipe.  I'm not a huge fan of ground beef in soups.  And then the toppings?  Chopped pickles IN A SOUP?  Are you kidding me?  As I told Brandi, "Never in ten thousand years would I think about putting a pickle in a bowl of soup and liking it."  But I'm serious.  It's just like a cheeseburger in a bowl.  You may be skeptical like I was, but trust me.  It's amazing.  And don't skip the toppings.  The chopped tomato, chopped onion, bacon, cheese, and chopped pickle really do make the dish.  One of the purposes of the Freaky Friday Blog Swaps is to meet new bloggers and try new recipes.  I'm so glad that Brandi from Aunt Bee's Recipes and Debra from Bowl Me Over decided to participate in this round.  Otherwise I might never have known that such a thing as a bacon cheeseburger in a bowl existed! 

Perfect on a freezing cold day!

It's just like a cheeseburger in a bowl!

Don't skip the toppings, you need all of the
usual cheeseburger ingredients!

Pickles in soup?  Don't knock it til you try it.
Seriously.

Cream of Green Chile Soup

My husband and I are what you would call Chile Heads.  We love anything with Hatch Green Chile.  We've had green chile wine, green chile peanut butter, and he's famous for his Green Chile Stew Recipe.  We try to get to New Mexico as often as we can, especially in late August and September during the Hatch Chile harvest.  Hatch, New Mexico is known as the "Chile Capitol of the World," most famous for growing New Mexico's State Vegetable: the New Mexico or green chile.  There's nothing quite like the smell of fresh green chiles turning in a chile roaster over an open flame.  We've been known to bring home garbage bags full.  I've been thinking about developing a Cream of Green Chile Soup for a long time.  I finally got around to creating it, and it was positively dreamy.  Light, but creamy in texture with the distinct flavor of roasted Hatch green chile.  I've never tasted anything quite like it.  My husband ate three bowls and exclaimed, "The only thing missing is a Monterrey Jack grilled cheese sandwich."  He's definitely onto something there.  Whether you're a Chile Head or a chile novice, this creamy, dreamy soup is a must make! 

Move over Greg's Famous Green Chile Stew,
make room for Candi's Cream of Green Chile Soup!

2 pounds of green chile deliciousness

Simmer the green chiles, onion and garlic with
chicken stock...

Puree until smooth, season with salt
and add heavy cream.

Enjoy New Mexico's most famous flavor!

Cream of Green Chile Soup

2 pounds roasted mild Hatch green chiles, peeled, seeded and chopped
1 large white onion, chopped
2 teaspoons olive oil
3 cloves garlic minced
4 cups chicken stock
1-2 cups heavy cream (depending on heat from chile)
Kosher salt to taste

In a large Dutch oven over medium heat, saute onion in olive oil until soft and translucent.  Add garlic and saute one minute more.  Add the chopped green chiles and chicken broth.  Bring mixture to a boil, then reduce heat to simmer and allow to cook 20 minutes.  Using an immersion blender, puree the mixture until very creamy.  Stir in cream.  Taste for seasoning and salt to taste.  Allow mixture to heat through and serve.

NOTE:  I used Hatch green chiles I had in my freezer.  I think this would be delicious with canned green chiles as well, but nothing beats that fresh roasted flavor.  If you have access to fresh green chiles in season, the definitely roast them fresh and use those.  Be sure to use the authentic Hatch green chile.  There's nothing that compares to the flavor!  I used 1.5 pounds of mild chiles and 1/2 pound of a particularly HOT batch. I wound up using the entire 2 cups of cream, but next time I will make the soup with all mild chiles, and go with 1 cup for a stronger chile flavor.

Prep Time:   Approximately 10 minutes     Cook Time:  Approximately 20 minutes